Saturday, March 6, 2010

Naan Bread

(this is an Indian form of pita bread)

2 2/3 cups water
3 tsp yeast
8 cups flour (use soft white wheat if you can)
3/4 cup plus 2 TB yogurt
2 tsp salt
3 tsp baking powder
2 TB oil

Pour water into a bowl. Add yeast and then half the flour. Mix with fork, cover, let stand for 30 minutes. Stir in the yogurt, then the rest of the flour, salt and baking powder. Mix into a sticky ball. Pour 1 TB oil onto dough and rub it over the dough. Put up the dough and roughly squeeze it once or twice. Put back in bowl, cover, and let stand 15 minutes. Pour another 1 TB oil onto dough and rub it around. Turn dough onto lightly oiled surface and knead for 30 seconds. Put back into bowl, cover and let stand 15 more minutes. The dough should be much smoother now. Knead lightly again for 1 minute, then divide into eight pieces. Dust with flour and leave for 5 minutes. Heat skillet over medium heat. Roll the first piece of dough into tear-drop shape, dusting with flour as you go (get as thin as 1/8” if possible), and put in the hot pan. Brush with more oil and herbs (if using). Cover and leave for 1 minute, while you roll out the next one. When lightly browned on the first side, flip onto the second. The bread should have bubbles all over it. Cook for another minute. Keep cooked Naan in a towel to retain heat.

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